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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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No frying required, bite-sized and incredibly easy to prepare...need I say more, except you should really think about making these soon...they are so yummy. Ingredients:
8 ounces cream cheese, room temperature |
1 cup parmesan cheese, divided |
1 large egg |
1/4 cup sour cream |
1 teaspoon orange zest |
1/2 teaspoon lemon zest |
4 teaspoons plus 4 tablespoons chopped fresh chives, divided |
1/4 teaspoon coarse kosher salt |
large pinch cayenne pepper |
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded |
1-1/2 cups panko (japanese breadcrumbs) |
1/2 cup (1 stick) butter , melted |
fresh chives cut into pieces |
Directions:
1. Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.)
2. Spray mini muffin pan with nonstick spray. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl. Drizzle melted butter over, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust. Spoon 1 generous Tablespoon crab mixture into each cup. Sprinkle more panko mixture over each.
3. Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.)
4. Arrange crab cakes on a serving platter; sprinkle with chives.
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